Baking 911

As I was anticipating a (somewhat) relaxing weekend working around my house, I received a frantic message Thursday night that my good friend Myra was in need of baking help. She was attempting to make a groom's cake for her stepson, who was getting married THAT Saturday! Her stepson is a firefighter and wanted a burning building groom's cake. So my Saturday evolved into driving over to her house early that morning and working frantically to complete the cake before they needed to be at the wedding for pictures.

Poor Myra worked on the cake all night Friday and into the wee hours of the morning. By the time I arrived, she had baked 2 tiers of chocolate cake and had coated them with a base of brick-colored peanut butter flavored icing.

We attempted to smooth the icing using my tried and true trick of waxed paper, but this icing was much softer than normal, and stuck to the waxed paper... So we re-iced the two tiers and tried to get it as smooth as possible with the spatula.

Next, we needed a brick pattern for the sides of the building. Myra had bought a brick imprint mat, but again because the icing was super soft, it didn't work as planned. Plan B involved her husband Ken carving a brick pattern into the icing by hand using the icing spatula and a knife.

Myra created the windows for the building out of sugar paper and edible markers. She drew the window grids and cut them out of the sugar paper. (Her dogs also discovered that sugar paper is very tasty during this process!)

While Myra and Ken worked on the bricks and windows, I set out to cut fire from fondant. Using a paring knife and red and yellow fondant, I made as many flames as I could in the time we had.

Then it came time to stack the cake tiers... which I had never done before. Myra was feeling a bit rusty on this step too, so we consulted a book that she had. Ken trimmed 5 cake dowels to length, and we inserted them into the bottom tier in an X pattern. Then Ken used an exacto knife to trim the cake board of the top tier so that it didn't stick out beyond the cake. They very carefully set the top tier on the bottom tier. There was still some space between the 2 tiers, so I piped 2 rows of icing using Wilton tip 12. (This building had some interesting architecture.)

We then completed the details around the building. We used silver, black, and gray sprinkles to create gravel on the roofs of both levels. I mixed some green icing and used Wilton tip 233 to make grass around the bottom of the building. Myra added her sugar paper windows, and I put on the fondant flames.

We then used some black Wilton spray color to create a charred appearance on the outside of the building. We had to be careful with this - not only the strong smell - but we couldn't get any on the windows. We made that mistake with one, and the ink ran. We had to do that one over again.

For the final touches, we added some decorations Myra had bought - firefighters, ladders, and trucks to complete the burning building scene.

We were very pleased with our finished product. If you look closely, I know you could spot some flaws. But considering the short timeline we had - I was only at her house for a little over 4 (frantic) hours to decorate - we finished well beyond my expectations. And those who were at the reception reported that the groom was very pleased - which was our biggest goal.

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C is for Cookie

When my brother temporarily changed his Facebook profile picture to a shot of him and cookie monster a few months before his birthday, an idea was born! I scoured the internet for ideas and knew I HAD to make him cookie monster cupcakes.

My sister-in-law's birthday is just over a week before my brother's, and I knew there was no way we could eat 4 dozen cupcakes in a 2 week time period. So I decided to make one batch of chocolate cupcakes, bake half, and save the rest for the next weekend. We were preparing for a big Memorial Day cookout in the mountains the same weekend as my brother's birthday, so I was hoping this would be a time saver as well. I froze half the batter and kept the icing in the fridge for a week. The batter did take a while to thaw, submerging the container in bowls of hot water and switching out the water when it got cold, but after it thawed, it baked up just like always. I might have left them in the oven a couple of minutes longer, because the batter was still pretty cold. The refrigerated icing seemed to be just like normal as well.

I couldn't find any solid blue cupcake liners at the grocery store, so I went with some blue and white polka-dotted ones that I already had on hand. With the chocolate batter, the liners weren't too noticable anyway.

While the cupcakes cooled, I mixed up the icing. It took a lot of royal blue food coloring to get that perfect Cookie Monster blue! I used Wilton tip 233 to make the fur. It wasn't difficult at all, but it took a lot longer than the big icing swirls I usually do on my cupcakes. I hadn't planned to put that much time into it!!

For the mouths, I bought some Chips Ahoy cookies and cut them in half. (I found that a sawing motion worked best and broke the least amount of cookies.) I tried to stick the cookies in at an angle, to make it look like Cookie Monster was actively chowing down on them. By the next day, most of them were still in place, but there were a couple that were lying flat.

I knew we would be rushing out the door to try to get to the mountains (and were a lot later than planned, because of the thawing and "fur" icing) so I bought store made icing for the eyes. In order to save myself an extra trip to Michael's, I bought a tube of  Betty Crocker white icing and a small tube of black decorating gel. The Betty Crocker icing is convenient because I can buy it at Publix along with the rest of my supplies, but it doesn't fit any of my Wilton tips. I had been planning to use a large round tip, like the Wilton 10, for the whites of the eyes, but I didn't have a Betty Crocker tip that size. I had to use a large star tip to pipe the eyes and then flatten them out with a wet decorator brush. This worked pretty well, but again, more time!! The black decorator gell worked really well for the pupils of the eyes, giving them a nice shiny effect.

We surprised my brother with the cupcakes, and his face lit up when he saw them. I think I even got a "That's awesome!"

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There's No Wrong Way to Eat a Cupcake

I saw this recipe for peanut butter icing on Wilton's website some time ago, and have been wanting to try it ever since. With my mom's birthday approaching, I decided it was the perfect opportunity.

I made my go-to chocolate cupcakes, Pilsbury devils food, with my standard extra egg. The icing recipe wasn't difficult to follow. The only hitch was that I thought I had some creamy peanut butter on hand from another recipe, but after I started mixing the icing, I discovered I only had Jiff extra crunchy in the pantry - typically the only kind of peanut butter I buy. Next time, I would try the recipe with the creamy peanut butter instead.

With this recipe, I was very thankful for my KitchenAid mixer. Before adding the milk, the icing was very thick, like a dry cookie dough. My mixer made quick work of the icing, but I wouldn't want to attempt it with a hand mixer.

For decorating, I tried to pick decorations that would match the brown and tan colors of chocolate and peanut butter, but still be fitting for my mom. I found some brown and blue toile cupcake wrappers and Michael's and some fun blue pearl-like sprinkles (that just so happened to be the same color as March's birthstone).

When it came time to pipe, the crunchy peanut butter came back to haunt me. I knew from past experience that icing containing nuts wouldn't be the easiest to pipe. (Tip - ever wonder why all the piping on German chocolate cakes is done with plain chocolate icing??) I used my Wilton 1M tip because it had the largest tip for nuts to pass through. I still had to use a toothpick several times to dislodge a nut that had gotten stuck.

Usually when I make icing for cupcakes, I make a batch and a half. This recipe had lots of ingredients in 1/3 quantities, and my measuring cups don't have any 1/6 marks. So in the interest of saving brainpower and not having to do any complicated math, I only made a single batch. I tried to pipe conservatively and not use too much icing, but I still ran out of icing on the last 2 cupcakes. I spread a thin layer on with a spatula and used those as taste testers. I wasn't going to stack these in my cupcake tree, so having a full batch to display wasn't an issue.

I have to say that I was very pleased with the results. The peanut butter icing was so creamy and tasty, it was kind of like the inside of a candy bar. Of all the cupcakes I have made, these are definitely near the top!

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Peppermint Twist

I have abandoned my blog over the past year - half by accident and half on purpose. I wasn't very good at posting in a timely manner, so I decided not to bother. However, after reading through some other baking blogs for ideas, and showing off my own accomplishments, I have decided that I like the idea of having one place to keep all the tasty treats I've made. (Whether anyone reads or comments or not.) So the next couple of posts will be about catching up on some baking I've done in the past year.

This Christmas, I wasn't sure what I was going to make. I thought about stepping out on a limb and trying something new - not just the cupcakes that everyone has come to expect. Plus, I wanted something that wouldn't be quite as time consuming. Then I had a pre-Christmas lunch with Ginger. And after lunch, I helped her make the cutest peppermint cupcakes for her church Christmas party. I knew I had to make them too.

After stealing the idea, I went shopping. Mine turned out a little different, due to the colors of candy canes and sprinkles that I had available.

I debated whether to make chocolate cupcakes or yellow. I should have gone with chocolate... At the last minute, I decided to try to turn a box of yellow cake mix into chocolate cake - because chocolate and peppermint just sounds good together! I googled different solutions for adding cocoa powder to the yellow cake mix and decided to give it a try. It didn't turn out as well as I'd hoped. I ended up with a slightly brown, less moist cake that didn't really taste like any particular flavor. It was about the same color as a spice cake, and I wasn't able to taste any of the cocoa. I was short on time, and they weren't terrible, so I had to go with it. Next time, I will just get the box of devils food mix.

The icing, however, did not disappoint me. I made my regular Wilton recipe and substituted peppermint extract for the butter flavor. The mint was tasty and not overpowering. In the interest of saving time, I decided that white icing would work just fine and didn't add any coloring.

All in all, they were cute cupcakes for minimal time spent. I might have to try this recipe again with chocolate cake though.

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Have a Heart

I totally fail at posting things in a timely manner - I really need to work on that! - but these cookies were too cute not to share.

I had told my new co-workers that I liked to bake but hadn't made them anything yet. So I figured Valentine's Day was the perfect occasion to take them some cookies. My snowflake Christmas cookies were such a hit that I decided to repeat that technique. When I found a recipe online for chocolate sugar cookies, I decided to add a twist. Plus, I knew the brown would look cute with pink icing!

The chocolate cookie dough was "interesting". It was thicker than regular sugar cookie dough, so it was easier to roll out and cut the cookies. I tasted one out of the oven, and it was a little too close to cardboard for my taste. I didn't have time to make another batch of cookies, so I forged ahead hoping they would taste better with icing on them.

I made royal icing again but was more careful not to add too much water. The icing turned out better, but I had a new problem this time - when I was piping the icing, the tip kept clogging up, and I had to free up the icing with a toothpick more times than I can count. This royal icing thing seems complicated - I wonder if I'll need to take a class to figure it out better.

I had reserved some white royal icing, and had intended to pipe another white heart on top once the pink icing hardened. But I started to run out of time, so I went with white and brown sprinkles instead.

Overall, I was very pleased with the look. The cookies did taste better with the icing on them, but - except for the other half batch in the freezer - I'm not sure if I'll make the chocolate version again. I think I prefer regular sugar cookies.

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Let it Snow!

I realized that I've been bad at updating my blog and never posted these Christmas cookies that I made a little over a month ago. What better than being snowed in to remind me about my snowflake cookies!

I had a set of snowflake cookie cutters that had been calling out to me for a while, so I decided to make use of them for the first Christmas party of the season. I made a sugar cookie recipe that I have used in the past, and it always turns out well. Cutting the intricate snowflakes was slow and careful, but I was happy with the results.

I also decided that my snowflakes needed royal icing to decorate them, so I attempted it for the first time. I used the Wilton recipe with meringue powder. Since I was going to be covering the cookies, I followed the instructions for thin royal icing, and let me just say that it was MESSY! I'm not exaggerating when I state that my kitchen looked like a smurf exploded. Next time, I will definitely add less water. The thinned icing also made piping more tricky - even though I was only using a #3 tip, the designs came out much wider than I intended, and it only got worse as the heat from my hand on the bag warmed the icing.

Overall, I was pleased but learned some things to do differently for next time. The cookies got lots of compliments, and there were hardly any left at the end of the evening - I consider that a success.

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Wilton Class 2 - Icing Fiasco

I had my second Wilton class on Tuesday. We were supposed to bake a one layer (one cake pan) cake to take to class. I bought a Duncan Hines cake mix because they were on sale (I don't have time to bake from scratch AND make icing on a work night!). I have to say, I don't think I'll be using that again! I'll probably stick to Pilsbury from now on. The box instructions said to mix the batter for 4 minutes. I thought that sounded unusually long, but I did as I was told. The batter ended up thick, more like a bread dough than cake batter. It also rose a lot more in the middle, giving me a big dome shape. Luckily, I bought a cake leveler tool to deal with that. (But the cake did at least taste good.)

After baking the cake, I moved on to making the 2 batches of icing for class - 1 thin and 1 medium. I started with the thin. The class icing recipe is a little different than I'm used to, but I've made icing quite a few times, so I figured I wouldn't have any problems with it. I was WRONG!! The class recipe calls for 1 cup of Crisco. I usually use 1/2 cup of Crisco and 1/2 cup of butter. My instructor said that this would be fine and would give the icing a better taste. She said to just be sure and use real butter instead of margarine (which is what I have been using.) So I thought I'd give the butter a try and used a stick of Publix brand real cream butter. The thin icing came out very oily. I'm still not sure why. At first I thought it was becuase I'd forgotten the meringue powder, so I mixed that in, but it didn't help. Maybe it was the butter that I've never used before, maybe it was because I softened the butter 10 seconds in the microwave, who knows... Not being very experienced with thin icing, I figured maybe that's how it was supposed to be. I moved on to make the medium with no problems. I didn't have any more real butter, so I used the 1 cup of Crisco for the medium, and it seemed to turn out just fine.

In class, we began by leveling and torting our cakes. Even though I had never done it before, I found this process to be relatively easy. So glad I bought the cake leveler! I made a dam with my thin icing and used 2 chocolate pudding cups for the filling. My instructor had recommended pudding as a filling, and I thought I'd try the chocolate to be a little different. It did give the cake a good taste, but next time I think I'd thicken it with a bit of icing to have a better consistency when eating the cake.

Then it was time to ice the cakes. My instructor had recommended that we buy Wilton's cake icer tip, but my budget had to cave somewhere, and I figured I would try this class without it. The next time I ice a cake, I will have it though!! I was able to spread my icing very nicely on the top with no crumbs, and my instructor even said that it looked really pretty. The cheap turntable I bought really helped. Then it came to icing the sides, and disaster set in. My oily icing wouldn't stick to the sides of my cake - it kept falling off! No matter how much extra powdered sugar I tried mixing in, I couldn't get it to thicken up. I played with it for about 10 minutes and was getting very frustrated. My instructor could tell I was having trouble at this point. She removed all the icing from my cake, mixed it with my medium icing (which she said looked correct), and re-iced the cake for me. Plus, I'd played with the icing so much by this point that there were crumbs all in it. I felt completely defeated.

Despite losing the icing battle, I moved on to decorate my cake. We learned how to transfer a pattern using piping gel and fill it in with icing. I think it's a bit ironic that the design we used in class was a cupcake, since I enjoy baking cupcakes so much. My cupcake design turned out beautiful, and I hastily added a few sloppy borders around the edge of my poor cake before class was over.

The icing decorations got a little beat up in the car, but everyone at work the next day thought the cake was cute and tasted really good. But I'm hoping for a better experience next time.

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Stars and Stripes

I know it's been a while since I've posted. Minus a batch of cookies I made for some very over-stressed co-workers of mine, it's been equally long since I've baked. But a holiday weekend with a cookout extravaganza was enough to bring me out of culinary hiding!

For the second year in a row, my brother and Bryan planned a colossal Memorial Day cookout at my parents' cabin in the mountains. The final guest count numbered somewhere in the low to mid 40's, and the smoker was fired up 24 hours in advance. We certainly take our BBQ seriously! With Kevin and Bryan outdoing themselves on an 18 lb. brisket, 2 turkeys, and 9 racks of ribs, I couldn't sit by and not make a contribution. So, naturally, I decided to make Memorial Day cupcakes.

I pondered several more complicated designs, including a flag and a watermelon, but the traveling and the amount of preparation involved in the event pursuaded me to do something a little faster and simpler. I made the icing at home Thursday night so I wouldn't have to travel with my mixer but decided to bake the cupcakes Saturday morning so they would be fresh for the cookout that evening. The cake was my standard box mix with an extra egg taken from the oven and put immediately in the freezer for a few minutes to stop the cooking process. It didn't let me down - the cake was moist and tasty. I piped the buttercream with the 1M tip, my favorite for cupcakes. I used the Wilton color mist and sprayed half of the cupcakes blue and the other half red. My initial plan was to sprinkle blue sprinkles on the red-sprayed cupcakes and red sprinkles on the blue-sprayed cupcakes. However, when I'd done that, they still looked like something was missing, so all the cupcakes got both red and blue sprinkles. Stars and stripes cupcake wrappers and flag toppers from Wilton completed the look.

Even though decorating couldn't have taken me more than 15 minutes total, I would deem the cupcakes a success! Guests were afraid to grab them at first because they didn't want to mess up the display. (Of course, once the first one was gone, the other cupcakes followed very quickly.) I got a lot of compliments and even a few comments that people thought they were professional. I thank the 1M tip for that! :) 

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Better Late than Never

This weekend, I baked Valentine's cupcakes. I know Valentine's was last week, but these weren't baked for Valentine's; they were received for Valentine's. As one of my Valentine's Day presents, Bryan got me a Pillsbury funfetti cake mix and icing set. And since my family was coming over this weekend to celebrate Bryan's birthday a little late, I figured it was the best occasion to bake I was going to get. We ended up with a mixture of celebrations that was quite tasty!

I was very pleased with how the cupcakes turned out. That's because this time I took Ginger's advice and bought the Wilton cupcake decorating kit and...

... I piped for the first time! Up until now, I've been so afraid of pastry bags, I've been using my Pampered Chef dessert decorator (Wilton also makes one that is very similar) to pipe the icing. After having trouble on Bryan's Sponge Bob cupcakes, I was resolved to try it the "real" way. And Ginger was right - it was easier! Yes, I should have listened to her sooner. (I also took her advice and added an extra tablespoon of milk to the icing.) I absolutely LOVE the way the Wilton 1M tip looks when it's piped on a cupcake - very professional. And now I finally have a 1M tip of my own! Katy was right - it did use a lot of icing. One other thing I learned the hard way - the 1M will only fit on the really large coupler. At this point, I don't really see the point in buying the large coupler though, because I don't have any other tips that will fit on it - so what's the point in making it easier to switch out!?

As I mentioned, Bryan had bought me a Pillsbury funfetti tub of pink icing with white and red Valentine's sprinkles. I had a feeling it wouldn't be enough for 24 cupcakes using the 1M tip. In fact, it iced 9. So I made a batch of homemade buttercream to go with it. I was accidentally too generous with the pink coloring and ended up with a hot pink instead of pastel. But by fate (and certainly not by planning or thought in any way), I had just enough of each color to alternate rows on my cupcake stand. Before my family chowed down on cupcakes, I told them that one of the icings was store-bought and one was homemade, but I wasn't going to tell them which was which until they had tried them both. Bryan said he preferred the store-bought icing because it was sweeter, but everyone else preferred mine. I'll consider that a resounding success. Coupled with the fact that they were way cute, and I'm happy!

(PS - Stay tuned for next week. I've got a pretty ambitious - for me - project planned!)

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A Bikini Bottom Birthday

For Bryan's birthday, I had known for a while that I wanted to make him Sponge Bob cupcakes. The week before, I decided that instead of tinting the icing blue, I would use spray coloring instead to make it look more like water. The cupcakes were just a yellow cake mix. The icing was Wilton buttercream with Wilton blue color spray and blue sugar sprinkles. I also found Wilton icing decorations that look like Sponge Bob and Patrick to use as cupcake toppers.

Overall, I was very pleased with the way they turned out. When I was making the icing, I didn't have quite enough vanilla, so I used a small bit of almond extract as well, and it was very tasty. The spray was easy to use, but it is important to have good ventilation when using the spray color! I do wish the Wilton cupcake liners didn't turn so transparent after they bake. The icing was a little too stiff to pipe well - I should have used one more tablespoon of milk. But I was able to hide most of the piping with the color spray!

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